No-Bake Lemon Cheesecake

Why Make This Recipe

No-Bake Lemon Cheesecake is a perfect dessert for those who love the bright and refreshing taste of lemon. Its creamy texture and zesty flavor make it a delightful treat for any occasion. Plus, since it doesn’t require baking, it’s an easy and fun recipe to whip up, especially during hot summer days when you don’t want to turn on the oven.

How to Make No-Bake Lemon Cheesecake

Ingredients

• 2 cups (200g) graham cracker crumbs
• 1/2 cup (115g) unsalted butter, melted
• 2 tablespoons granulated sugar
• 2 cups (450g) cream cheese, softened
• 3/4 cup (150g) granulated sugar
• Zest of 2 lemons
• 1/3 cup (80ml) freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups (360ml) heavy cream, whipped to stiff peaks

Directions

1. In a bowl, combine graham cracker crumbs, melted butter, and sugar to make the crust. Press this mixture into the bottom of a springform pan.
2. In another bowl, beat the cream cheese and sugar together until smooth.
3. Add lemon zest, lemon juice, and vanilla extract to the cream cheese mixture and mix well.
4. Gently fold in the whipped cream until everything is evenly combined.
5. Pour the filling over the crust and smooth the top with a spatula.
6. Refrigerate for at least 4 hours, or until set.
7. Serve chilled, and consider garnishing with additional lemon zest for extra flair.

How to Serve No-Bake Lemon Cheesecake

Serve the No-Bake Lemon Cheesecake chilled, straight from the refrigerator. It can be cut into slices and placed on individual plates. If you like, garnish each slice with a sprinkle of lemon zest or a few fresh berries to add color and freshness.

How to Store No-Bake Lemon Cheesecake

To store No-Bake Lemon Cheesecake, cover it with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 5 days. If it lasts that long, you might find yourself tempted to enjoy it every day!

Tips to Make No-Bake Lemon Cheesecake

• Make sure your cream cheese is at room temperature for easier mixing.
• Whip the cream until it forms stiff peaks to ensure a light and fluffy texture.
• Don’t skip the refrigeration step; it’s important for the cheesecake to set properly.

Variation

Feel free to experiment with the flavor! You can replace lemon with lime or orange for a different citrus twist. Adding a layer of berry compote on top before serving can also give it a beautiful presentation.

FAQs

1. Can I use a different type of crust?
Yes! You can use crushed cookies, such as Oreos or vanilla wafers, for a different flavor.

2. How can I make it healthier?
You can use Greek yogurt instead of some of the cream cheese to reduce the fat content.

3. Can I freeze No-Bake Lemon Cheesecake?
Yes, you can freeze it. Just make sure to wrap it tightly and it should last for about 2 months. Thaw it in the refrigerator before serving.